Basa fillets with tomato olive sauce [baked not fried]

Do you sometimes buy random ingredients because they look lovely and fresh and you feel like a change, while you’re out grocery shopping? No planning, no forethought, no shopping list full of ingredients, maybe not even a recipe? That’s what happened to me with these basa fillets. I just picked them up at Aldi because they were really cheap and looked fresh. And I couldn’t remember ever trying basa before so I bought them. Then I got home and stashed them in the fridge for the next day without any plan. Luckily, by sheer coincidence, very shortly after that I came across Lauren’s recipe for Pan Roasted Swordfish Recipe with Tomato-Olive Sauce. A match made in heaven!

Lauren’s recipe and blog
For those of you who have not come across Lauren’s blog Basic Ginger before, head on over there. She has literally TONS of easy but delicious recipes made with fresh ingredients on her site and every time I visit, I’m drooling. Plus she has the best sense of humour and such talent for writing, I always leave inspired. Thank you, Lauren, I love coming back to visit your blog!
What kind of fish is basa?
Back to these basa fillets though. Just in case you don’t know, basa is a type of catfish native to Southeast Asia. Its flesh has a light, firm texture and a mild fish flavor — similar to cod or haddock. In fact, it’s often sold as boneless fish fillets and used in the same way.
One reason basa is so popular is its cost. It’s cheap to grow and harvest, making it competitively priced, even when exported abroad.
Like other types of white fish, basa is low in calories and rich in high-quality protein and contains small amounts of healthy omega-3 fatty acids (though not as much as salmon or mackerel).
Source: Healthline
Basa fillets make for a lovely quick lunch or dinner
One reason I like making this recipe is that the basa fillets are baked in the oven, not pan-fried. They bake simply, without any adornments and so don’t need any prep time at all. All you need to do is to pre-heat your oven.
While the basa fillets bake, you make your sauce. This comes together quickly, and needs only a little bit of chopping. I usually pop the fish in the oven and start chopping and dicing my garlic, onions, zucchini and tomatoes. Then the sauce ingredients are pan fried quickly, allowing the flavours to blend and seep into each other, but the sauce remains fresh.
I love all the flavours here – the salty olives, the juicy fresh tomatoes (best off the vine), a little peppery bite from the onions and garlic, sweeteness from the corn and the zucchini which absorbs all the flavours without complaint, all topped with the fruityness of the white wine and some fresh herbs. If you’re lucky, you’re taste all of these every time you bite into your basa fillet, topped with this gorgeous fresh sauce.
Finally, if you are going to be making this for kids, you may want to substitute chicken or fish stock for the white wine. Even though some of the alcohol will cook off, I understand the latest knowledge indicates that some of the alcohol will remain unless cooked for over three hours or so (which is perfect for stews but not a quick meal like this). Better be safe!

Recipe
Basa fillets with tomato olive sauce [baked not fried]
Ingredients
- 500 g basa fish fillets (or other white fleshed fish fillets, like cod or haddock)
- 1 tbsp olive oil
- 1-2 garlic cloves, minced
- 1 bunch of spring onions, white parts only, finely chopped
- 1 small zucchini, diced (no need to peel)
- about 20 cherry tomatoes, preferrably off the vine, halved
- about 150g sicilian green olives
- 1/3 cup white wine (or substitute chicken or fish stock, if making for kids)
- basil leaves, for serving
- salt (optional)
Instructions
- Pre-heat your oven to 210C and line a large baking tray with baking paper. Place the fish fillets on the baking tray in a single layer (no overlapping) and bake for 16 to 18 minutes, until cooked through.
- In the meantime, prepare (chop, dice and slice) the garlic, spring onions, zucchini and tomatoes.
- Heat the olive oil in a medium to large pan over medium to high heat and add the garlic, spring onions, zucchini, tomatoes and olives. Cook over medium heat, stirring occasionally, for about 5 to 10 minutes.
- Add the white wine (or stock) to the sauce ingredients in the pan and cook down over medium heat until the wine has reduced and there is very little liquid left in the pan (about 3 to 5 more minutes). Sprinkle over a dash of salt, if required.
- Take the sauce ingredients off the heat.
- When the fish is baked, take it out of the oven.
- Serve the fish fillets topped with the sauce mixture and some basil leaves.
- This is best eaten straight away.
Notes
Recipe notes
This recipe makes about 4 servings. We had enough for two adults and two children, for a light lunch.
This recipe is based on a Pan roasted swordfish recipe from Lauren’s blog Basic Ginger. You can find the original recipe here.


62 Comments
Linger
I’ve never made Basa fish but I just had it in a restaurant a few weeks back. So you have intrigued me to try your recipe. The tomato olive sauce truly got my attention. I love how fresh and healthy it is. Thanks so much for sharing!
Katerina
I’m so glad you like it! Thanks so much for your comment.
sherry
i don’t think i’ve ever had basa. i do usually bake fish when i cook it tho. there’s nothing better than a baked moist piece of salmon. and it’s so simple to make. your sauce sounds tasty.
Katerina
Thanks very much, Sherry!
Molly Pisula
I’ve never heard of Basa fillets, but now I want to try them! And, that relish on top looks fantastic!
Katerina
Thanks so much, Molly, appreciated! And yes, the sauce is great and very versatile.
Shannon
Wow Katerina this sauce looks absolutely delicious and so so versatile! I bet this would be amazing over grilled tofu as well! Haha ohhhh I TOTALLY relate to finding an ingredient at the grocery store you didn’t intend to buy, but you can’t help yourself because it literally just SPEAKS to you. Always fun, and look at the delicious meal that results! 😋
Katerina
Thanks so much, Shannon! It absolutely would be!
Fran @ G'day Souffle'
Yum! Basa can be rather bland tasting, so all those flavors you’re adding will give a nice ‘pop’ to the dish. Can you believe my local supermarket in San Diego actually sells frozen Barramundi? Reminds me of Oz!
Katerina
Ohh, I just had some wonderful barramundi on the weekend! That’s wonderful, Fran, and thank you!
Judee
It’s funny how sometimes recipes just come together with what you have! This looks wonderful and easy. I think I’ve seen basa on the menu at Vietnamese restaurants.
Katerina
Thanks so much Judee, you are so right! And yep, I bet that was it!
Aarthi | Prepbowls
We love catfish , but haven’t tried these basa – in fact I’m hearing this for the first time ! These fillets with tomato olive sauce looks perfect for a weeknight dinner, baked and not fried is a big plus. Thanks for sharing the recipe!
Katerina
Thank you so much, Aarthi! Yes, I much prefer baked to fried too!
Julia Rees
That looks amazing. Unfortunately I am allergic to fish but I think the sauce would also be delicious with chicken or pasta.
Thanks for the recipe!
Julia x
https://www.thevelvetrunway.com/
Katerina
I’m sorry to hear that, Julia – but yes, the sauce is very versatile!
Jeff the Chef
I’m always vowing to cook more fish, and then don’t do it. However, I do love baked fish in particular, and that tomato olive topping sounds like a salad I’d eat on its own!
Katerina
Thank you Jeff – I can absolutely appreciate that, it is really quite wonderfu;!
Dennis Yannakos
Thank you for the recipe! Basa contains a lot of good fat and I love its taste too!
Kitchen Utensils Review
Katerina
Thanks so much Dennis!
Neil
Basa is an excellent fish. It’s pretty cheap here and I get these fillets in my local supermarket. Although I have to admit I’m a bit lazy and usually just pan fry them in some breadcrumbs. I’ve never tried baking them before. I bet that tomato olive sauce really compliments them! And baking them would be so much healthier! Thanks Katerina!
Katerina
Thanks very much Neil! Hope you get to try them out this way!
Rahul
Being from coastal region of India, I love sea food and basa is one of my fav fish. I never cooked basa like this. Loved your method Katerina. I am definitely going to try
Katerina
Thanks so much, Rahul – hope your enjoy basa this way!
Tasia ~ two sugar bugs
Katerina, you described just about any trip to the market for me! We eat fish several times a week and I adore the flavors in this fish meal. Thank you!
Katerina
Thank you so much Tasia!
Renuka Walter
This is beautiful! I love the freshness and the colors of this recipe. Yes, I do buy stuff on impulse without any forethought. Such baked stuff with a lot of veggies is my favorite.
Katerina
Thank you so much, Renuka!
Hasin
Katerina,
I love the veggies topped on these fillets. My most preferred way of eating any fish is baked and lightly grilled. I have had my hands on swordfish few times as it’s hard to find freshly caught ones, I’m going definitely going to keep in mind to add your flavours especially the basil. Thanks
Katerina
Thanks so much, Hasin, glad you like this recipe!
Naya
Always here for a healthy recipe. I haven’t tried Basa yet, but the way you have prepared it looks so nice and I admire the variety of veggies that go with the fish. Well done! xx
Naya
http://www.nayatilly.com
Katerina
Thank you so much, Naya, much appreciated!
tonya
My husband would absolutely devour this! Thanks for introducing us to Basa fish!
Katerina
Thanks so much Tonya!
Sophie
This looks delicious, that sauce sounds like something I would absolutely love. I need to try that on something x
Sophie
Katerina
Thanks very much Sophie!
Laura
I’ve never had Basa, but it looks like many of the fish available here and seems similarly mild. I think your Tomato-Olive sauce is the perfect way to dress this type of fish, so I can’t wait to try it! lovely recipe, Katerina!
Katerina
Thanks so much Laura, we love this sauce!
CoCo
This looks amazing Katerina! I’ve never had Basa fish before so I’m definitely going to look it up and see if it is available in our area. That tomato olive sauce sounds devine as well. Your blog always introduces me to interesting flavor combinations which is one of the reasons I enjoy it so much. I’m usually a very picky eater but you’ve gently nudged me into trying new things and it’s been exciting 🙂 Hugs, CoCo
Katerina
I’m so happy to read this, CoCo! Thank you so much, this means so much! (You’ve totally made my day, if you can’t tell 😀)
Dennis Yannakos
I love Basa fish! It’s fatty the way I like! Bookmarked to try this dish! Thank you for sharing!
Katerina
Haha.. thanks so much Dennis!
jodie filogomo
This is exactly what we love to cook…the olives make it perfect.
XOXO
Jodie
Katerina
Thanks Jodie – yes we’re loving olives in everything these days!
Michelle | Sift & Simmer
This fish dish looks so fresh and delicious, Katerina! And love Lauren’s blog! So much good information 🙂
Katerina
Thank you so much, Michelle!
Heidi | The Frugal Girls
What a great idea, Katerina! I just love this beautiful sauce for fish!
Katerina
Thank you so much, Heidi! It’s so simple and so delicious!
Marissa
Basa is new to me, but it looks absolutely delicious – particularly with that sauce on top! As for impulse buying foods at the grocery store just because they look amazing – I do it all the time. Honestly, I’d rather shop that way – go in with a loose plan, but let the ingredients make the final call. 🙂
Katerina
That’s a lovely way of putting it – and I totally agree! Thanks Marissa!
Lauren
Katerina! So kind of you to mention my blog in your post!! And I love your recipe!! I never would have though to add zucchini! I cannot wait to try it!!
Katerina
Hi Lauren, thanks so much – it means a lot! Thanks so much for the inspiration!
Auggie
Such an easy, quick, and delicious meal to make! The flavoring sauce elevates this mild white fish very well. ❤
Katerina
Thank you so much Augie – exactly! It’s a really lovely pairing.
marcie
I adore seafood and this dish is calling my name! The tomato olive sauce sounds fresh and flavorful, and I’d love this for dinner any night of the week!
Katerina
Thanks so much, Marcie, we really enjoy this dish!
Kathrine Eldridge
This looks delicious! Unfortunately my husband is allergic to fish but might have to try the tomato olive sauce.
https://www.kathrineeldridge.com
Katerina
Thanks Kathrine – fish is totally optional, I’m sure this sauce will be great with other protein too.
David @ Spiced
Ah, I do love Lauren’s blog. Her recipes always look so delicious, and as you noted her sense of humor makes it fun to read the posts, too! 🙂
I’ll be honest. I had no idea what basa was, either. However, I love catfish (actually I love all flaky white fish) so I know this recipe would be a hit here. And that tomato + olive topping? I could eat that with a spoon!
Katerina
Haha.. thanks David! That topping is delicious indeed!
Healthy World Cuisine
This is our kind of meal. Love the freshness of the season with all of your end of the summer vegetables piled on top of the fish. Can’t wait to try this recipe. We shop the same way and look for the things that look fresh or on special and go from there.
Katerina
Thank you very much – we love this kind of meal here too.